Stuffed Roasted Strawberries (Rachael Ray) |
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Prep Time: 10 Minutes Cook Time: 12 Minutes |
Ready In: 22 Minutes Servings: 4 |
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This is an inside-out version of chocolate dipped strawberries. Roasting the fruit brings out even more flavor and juiciness. You'll never[ settle for plain old dipped berries again! You can use any type of chocolate (milk, white, or semi-sweet), but remember bittersweet chocolate has less sugar and is lower in carbs.] Ingredients:
12 extra-large strawberries (the bigger the better!) |
1 to 2 ounces bittersweet chocolate, chopped |
1 teaspoon sugar, optional |
spray whipping cream (the real kind in the can in the dairy section) |
cocoa powder, for garnishing |
Directions:
1. Preheat the oven to 400 degrees F.
2. Slice the tops of the berries off just below the stem. Cut the tips off (about 1/4-inch), so that the berries will sit upright. Next, use a small spoon or a melon ball scoop to hollow out the strawberries, working from their tops, in order to create a cavity in each one. Stuff some chocolate into the cavity of each strawberry and place them upright in a baking dish. Lightly sprinkle the berries with sugar, if using. Roast the berries until soft and the chocolate is melted, about 10 to 12 minutes.
3. To serve, place 3 strawberries on a dessert plate in a triangle. If the berries have given off liquid in the baking dish, spoon it over them. Spray a small mound of cream in the center of the berries, and top each berry with a rosette of cream. Sift a little cocoa powder over the plate, and serve!
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